A 56-year old British Cheese Company Will Launch a Smoked Vegan Cheese

Applewood, a cheese company which has been producing traditional dairy cheese for more than 56-years, has announced it will be launching its first ever vegan cheese at the end of 2019.

The new coconut-based vegan cheese is free from dairy, soya, and gluten and has a smoky flavour comparable to Applewood’s signature smokey cheeses.

The company believe that it’s the Vegan cheese alternative we have been waiting for, with a smooth & creamy coconut base that melts beautifully. The cheese is also fortified with added B12 & calcium to ensure it’s nutritionally sound as well as being delicious.

The company originally announced that the cheese would launch in UK supermarkets in January 2019 but went back to the drawing board to reformulate the recipe following consumer feedback.

In an Instagram post, the company announced: “Unfortunately this is taking slightly longer than we envisaged, as we want to ensure it tastes great and melts really well, so we wanted to let you know that it won’t be ready until later next year, 2019. We really appreciate your support and positive anticipation and we hope to get this product to you as soon as we can.”

Whilst Applewood has not yet confirmed which stores or supermarkets its first vegan cheese will be available to purchase in, its other products are available in major supermarkets across the UK, including Waitrose, Co-op, Tesco, Asda and Morrisons.

Source: Vegan Food and Living

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Wheat Berry, Porcini and Root Vegetable Potpies

Ingredients

Crust
6 ounces whole-wheat pastry flour (scant 1-1/2 cups)
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1/4 cup 2% reduced-fat milk

Filling

3 cups (1/2-inch) cubed peeled celery root
1-1/2 cups (1/4-inch) sliced carrot
1-1/4 cups (1/4-inch) sliced parsnips (cut any large rounds into half-moons)
cooking spray
1 tablespoon extra-virgin olive oil
1 ounce dried porcini mushrooms
3 cups boiling water
1 tablespoon butter
2/3 cup finely chopped shallots
1 tablespoon chopped fresh thyme
4 garlic cloves, minced 1/4 cup Madeira wine
2/3 cup 2% reduced-fat milk
1.33 ounces whole-wheat pastry flour (about 1/3 cup)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups cooked wheat berries or spelt berries

Method

  1. Preheat oven to 425ºF.
  2. To prepare crust, weigh or lightly spoon 6 ounces pastry flour into dry measuring cups, level with a knife. Combine flour and 1/2 teaspoon salt in a medium bowl. Combine 1/4 cup oil and 1/4 cup milk. Add to flour mixture. Stir mixture until dough forms. Wrap dough in plastic wrap and chill 30 minutes.
  3. To prepare filling, combine celery root, carrot, and parsnips on a foil-lined jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil and toss to coat. Cover pan with foil. Bake at 425ºF for 15 minutes; uncover and bake an additional 30 minutes or until vegetables are tender and lightly browned. Remove from oven (do not turn oven off).
  4. Place porcini in a medium bowl. Add 3 cups boiling water. Cover and let stand 15 minutes or until mushrooms are tender.
  5. Strain through a sieve over a 2-cup glass measuring cup, reserving liquid. Chop mushrooms.
  6. Heat a large nonstick skillet over medium-high heat. Add butter and swirl until butter melts. Add shallots, thyme, and garlic. Saute 3 minutes.
  7. Add wine. Cook 1 minute or until liquid mostly evaporates.
  8. Slowly pour in porcini soaking liquid, leaving grit behind in bottom of measuring cup. Bring to a boil.
  9. Combine 2/3 cup milk and 1.33 ounces flour, stirring with a whisk. Add milk mixture to pan, stirring constantly. Cook 2 minutes or until mixture thickens. Stir in 1 teapoon salt, pepper, wheat berries or spelt, mushrooms, and vegetables. Remove from heat.
  10. Remove dough from refrigerator and cut into 6 equal pieces.
  11. Roll each dough piece into a ball. Roll each dough ball between sheets of plastic wrap into a 5-inch circle.
  12. Divide filling evenly among 6 (10-ounce) ramekins and top each with 1 dough circle. Tuck edges of dough under, or loosely pleat around edge. Cut slits in dough to vent.
  13. Place ramekins on a foil-lined jelly-roll pan. Bake at 425ºF for 25 minutes or until crust is browned and filling is bubbly.

Makes 6 servings.

Source: Everyday Whole Grain

In Pictures: Vegan Smoothies and Parfaits

Citrus and Berry Striped Smoothie

Mango, Young Coconut, Macadamia nuts, and a Dash of Vanilla

Blueberry Coconut and Mango Turmeric

Chocolate Peanut-butter Cup Smoothies

Chia, Blueberry, and Quinoa Parfait

Sweet Chia Pudding, Yogurt, Blueberry and Grape Parfait

Long Work Hours Associated with Increased Risk of Stroke

People who worked long hours had a higher risk of stroke, especially if they worked those hours for 10 years or more, according to new research in the American Heart Association’s journal Stroke.

Researchers reviewed data from CONSTANCES, a French population-based study group started in 2012, for information on age (18-69), sex, smoking and work hours derived from questionnaires from 143,592 participants. Cardiovascular risk factors and previous stroke occurrences were noted from separate medical interviews.

Researchers found:

  • overall 1,224 of the participants, suffered strokes;
  • 29% or 42,542, reported working long hours;
  • 10% or 14,481, reported working long hours for 10 years or more; and
  • participants working long hours had a 29% greater risk of stroke, and those working long hours for 10 years or more had a 45% greater risk of stroke.

Long work hours were defined as working more than 10 hours for at least 50 days per year. Part-time workers and those who suffered strokes before working long hours were excluded from the study.

“The association between 10 years of long work hours and stroke seemed stronger for people under the age of 50,” said study author Alexis Descatha, M.D., Ph.D., a researcher at Paris Hospital, Versailles and Angers University and at the French National Institute of Health and Medical Research (Inserm). “This was unexpected. Further research is needed to explore this finding.

“I would also emphasize that many healthcare providers work much more than the definition of long working hours and may also be at higher risk of stroke,” Descatha said. “As a clinician, I will advise my patients to work more efficiently and plan to follow my own advice.”

Previous studies noted a smaller effect of long work hours among business owners, CEOs, farmers, professionals and managers. Researchers noted that it might be because those groups generally have greater decision latitude than other workers. In addition, other studies have suggested that irregular shifts, night work and job strain may be responsible for unhealthy work conditions.

Source: American Heart Association

Food Neophobia May Lead to Poorer Dietary Quality and Increase the Risk of Lifestyle Diseases

Food neophobia, or fear of new foods, may lead to poorer dietary quality, increase the risk factors associated with chronic diseases, and thus increase the risk of developing lifestyle diseases, including cardiovascular diseases and type 2 diabetes. These are some of the findings of a study conducted by the National Institute for Health and Welfare, the University of Helsinki, and the University of Tartu in Estonia.

Food neophobia is an eating behaviour trait in which a person refuses to taste and eat food items or foods they are not familiar with.

The study examined the independent impact of eating behaviour, and especially food neophobia, on dietary quality as well as lifestyle diseases and their risk factors. So far, little research has been carried out on this area.

The study monitored individuals aged between 25 and 74 years in the Finnish FINRISK and DILGOM cohorts and an Estonian biobank cohort during a seven-year follow-up.

Food neophobia is hereditary

Food neophobia has been observed to be a strongly hereditary trait: twin studies have found that up to 78% of it may be hereditary. The trait can be easily measured using the FNS questionnaire (Food Neophobia Scale), which contains ten questions charting the respondent’s eating behaviour. The FNS questionnaire was also used to measure and quantify the fear of new foods in this study.

Food neophobia is common in children and older persons, in particular. Few studies have so far been carried out on food neophobia in the adult population. Traits similar to food neophobia, including picky and fussy eating, also occur in different age groups in the population. These eating behaviours may also have a significant impact on dietary quality and subsequently health. As different traits associated with eating behaviours have overlapping characteristics – making a clear-cut distinction between them is challenging.

Food neophobia has independent health impacts

The study found that food neophobia is linked to poorer dietary quality: for example, the intake of fibre, protein and monounsaturated fatty acids may be lower and the intake of saturated fat and salt greater in food neophobic individuals.

Additionally, a significant association was found between food neophobia and adverse fatty acid profile and increased level of inflammatory markers in blood. Subsequently, food neophobia also increases the risk of developing cardiovascular diseases or type 2 diabetes.

It is often thought that the impacts of eating behaviour and diet on health are mainly mediated through weight changes alone. In this study, however, the impacts of food neophobia emerged independently regardless of weight, age, socioeconomic status, gender or living area.

Your parents were right: you should always try all foods!

“The findings reinforce the idea that a versatile and healthy diet plays a key role, and even has an independent role in health. If we can intervene in deviant eating behaviours, such as food neophobia, already in childhood or youth, this will help to prevent potential future health problems early on”, says Research Professor Markus Perola from the National Institute for Health and Welfare.

”Hereditary factors and our genotype only determine our predisposition to food neophobia. Early childhood education and care and lifestyle guidance in adulthood can provide support in the development of a diverse diet”, Perola continues.

The study was published in the American Journal of Clinical Nutrition.

Source: National Institute for Health and Welfare


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